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2010-10-12Confetti Squares: Ricotta, Crescent Rolls (Refrigerated), Ranch Salad Dressing Mix, Brocolli, Sweet Red Pepper, Carrots, Cauliflower, Mushrooms
Confetti Squares featuring Sorrento® Ricotta

Featured Cheese
Sorrento® Ricotta

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Confetti Squares

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  • 1 cup Sorrento® Ricotta
  • 8 oz. Crescent Rolls (Refrigerated)
  • 1 pack Ranch Salad Dressing Mix
  • 1 cup Brocolli, chopped
  • 3/4 cup Sweet Red Pepper, chopped fine
  • 3/4 cup Carrots, shredded
  • 1/2 cup Cauliflower, chopped fine
  • 1/2 cup Mushrooms, chopped


  1. Preheat oven to 375°F.
  2. Press crescent roll dough into a 14x11-inch rectangle on a baking sheet.
  3. Pinch perforations together to seal and prick dough with a fork.
  4. Bake for 10-12 minutes or until golden brown.
  5. Cool.
  6. Combine ricotta cheese and salad dressing mix; blend well.
  7. Spread cheese mixture over baked crust.
  8. Sprinkle vegetables over cheese mixture.
  9. Cut into 2-inch squares.


Choose your favorite vegetable combination for the topping. Other options include chopped tomatoes, sliced green onions, finely chopped zucchini or even yellow squash.


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